Reata’s Apple Crisp with Cajeta
Servings
8to 12
Servings
8to 12
Ingredients
Filling
Crisp Topping
Instructions
Apple Crisp
  1. Preheat oven to 350°.
  2. Butter a 9×13 pan. Slice apples into thin wedges. Toss the apple slices in a large bowl with the cream, sugar, flour, cinnamon, lemon juice, and salt. Layer the dressed apples in the prepared pan and generally spread the Crisp Topping over the apples. Bake for 45 to 60 minutes or until the apples are soft and the mixture is bubbling. Drizzle with the Cajeta and serve warm. It is great with either vanilla or cinnamon ice cream.
Crisp Topping
  1. Combine the flour, brown sugar, cinnamon, and salt in a bowl. Cut the cold butter into small pieces and blend it with the dry mixture, using a fork being careful not to over the mixture. It should appear crumbly.
Cateja
  1. Combine the sugar and water in a large, heavy saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. When the sugar is dissolved and the mixture beings to simmer, do not stir again.
  2. Lower the heat and continue to cook at a slow steady simmer for up to 30 minutes. The mixture will turn light brown in color; just as the mixture begins to turn darker brown and starts to thicken, slowly stir in the butter, then add the goat’s milk or cream. The Cajeta will thicken as it cools, so this sauce is best served warm.